Ingredients

Stock

1. Lamb shanks – 2 (650 gms)
2. Marrow bones – 350 gms
3. Onion (medium, sliced) – 1
4. Ginger and garlic paste – 3 tsp
5. Cloves – 5
6. Green cardamom – 4
7. Cinnamon stick – 3 (2 inch)
8. Bay leaves (small) – 3
9. Black pepper corns – 1/2 tsp
10. Mace flower – 1
11. Aniseed (saunf) – 2 tsp
12. Coriander seeds – 2 tsp
13. Star anise – 1
14. Black cardamom – 1
15. Salt - as per taste
16. Water – 4 1/2 cups

For curry

17. Oil – 1/4 cup
18. Ginger and garlic paste – 3 tsp
19. Chilli powder – 2 tsp
20. Coriander powder – 2 tsp
21. Cumin powder – 1 tsp
22. Garam masala – 1 tsp
23. Turmeric powder – 1 tsp
24. Dry Ginger powder – 1/4 tsp
25. Saunf powder - 1/2 tsp
26. Mace and nutmeg powder – a pinch

Paste

27. Wheat flour (roasted) – 2 to 3 tbsp
28. Water – 1/2 cup
29. Fried onions (deep fried) – 2

Garnishing

30. Onion (sliced) – 1
31. Green chilli (sliced) – 1
32. Coriander leaves (chopped) – 1/3
33. Ginger julienne (optional) – few

Method

1. Slice all the onions and deep fry it till it is crispy golden brown, keep it aside. Use 3/4th for the curry and 1/4th for the garnishing.
2. Chop coriander leaves, slice raw onions, green chillies sliced and cut lime or lemon into 4 pieces.

Wheat paste

3. First roast wheat flour for 2 to 3minutes till its colour changes but not burnt and its aroma starts coming in a non-stick pan or ordinary pan.
4. Add 1/2 cup water make apaste, without any lumps, keep it aside or make the paste when you need to add.

Yakhni (stock)

5. Add all the ingredients in a pressure cooker with shank meat and marrow bones, with adequate water.
6. First give 1 whistles from the pressure cooker on medium heat then lower the flame and cook for 45 minutes. Switch off; open the lid when the pressure is released.
7. Strain the cooked stock and keep the stock and lamb meat with marrow bones separately.

Curry

8. Heat the vessel add oil, when hot add ginger and garlic paste, sauté for 2 to 3min, on medium flame , add all lamb pieces with marrow bones and sauté for 1min.
9. Add all the spices except dry ginger powder, aniseed powder, mace and nutmeg powder roast in the oil with the lamb pieces for 2 to 3 min on medium flame.
10. Add stock, mix well boil for 5min and then add the wheat flour paste, mix well boil for 10min.
11. Add ginger powder, aniseed powder, the fried onions by crushing with hand in to the curry and cook for 5min and then simmer by closing the lid for 30min.
12. Add mace and nutmeg powder at last and simmer for 15 to 20 min again by closing the lid, switch off. Let it rest for 5min.
13. The Nihari will be reddish in colour, with lots of oil glaze on top which is melted marrow and shank bones juice and it flavour which makes this stew more tasty and mouth-watering.
14. Serve it in a serving bowl with naan and garnish with sliced onion, chopped chillies, coriander leaves and ginger julienne and with lemon wedges.

Notes

1. You can cook with the normal lamb pieces but that glaze and the taste will not come.
2. Instead of marrow bones, add paya (lamb trotters) for the stock, so that you will get taste like marrow bones.
3. While adding the wheat paste you can add all the remaining spices including mace and nutmeg with the fried onions and cook till you get the consistency you like and it is cooked.
4. With the same spices and technique prepare chicken or beef nihari.